Science of Baking Final – Sweet Brownie Cookies
My culinary education adventure has presented many challenges, but the toughest by far was found in my Science of Baking class. The final exam project consists of 4 phases. Phase 1 was to bake a recipe created by instructor. I chose this one:
SWEET BROWNIE COOKIES
makes 5 dozen cookies w/ #24 scoop (3 Tablespoons)
Chef Jennifer Solloway-Malvitz – FVTC
1 pound unsweetened baking chocolate
1 pound salted butter
10 whole large eggs
2 1/2 pounds (5 cups) granulated sugar
1 fluid ounce (2 Tablespoons) vanilla extract
1 1/3 pounds (2 2/3 cups) all-purpose flour
1/2 pound (1 cup) pecans — chopped
confectioner’s sugar — as desired, for decoration
1. Preheat oven to 325 degrees F (300 convection)
2. Whip the eggs and sugar with a paddle mixer attachment for 10 minutes.
3. While the eggs/sugar are mixing, melt chocolate and butter together over a double boiler.
4. Add the melted chocolate and vanilla extract to the eggs.
5. By hand, stir in the flour and nuts. DON’T OVERMIX!
6. Using a #24 scoop (3 Tablespoons), drop the cookies onto a greased or parchment paper lined cookie sheet.
7. Bake for 17 minutes. If using convection oven, rotate pan after 8 min.
8. Let cool on pan for 2 minutes, then transfer and cool completely on rack before dusting with confectioner’s sugar, if desired.
Phases 2 and 3 of the final required me to use the skills and knowledge I possess to create a nutritional analysis on the cookie, and then alter at least 4 ingredients, making it at least 30% healthier.
Phase 4 required me to successfully bake a batch of my new, healthier cookie. To pass the exam, the cookie must be edible, sellable, and the original recipe cannot be compromised (For example, I can’t start with a brownie cookie and end up with an oatmeal cookie).
I’m happy to report that I passed the exam with a “B”. My recipe still needs tweaking, but overall, I was happy with the result! I substituted raspberry puree for some of the butter and sugar, and I used some ground up Fiber One cereal in place of some of the flour.